Italian Pasta Recipes - Cauliflower and Chicken Rigatoni (Rigatoni con Cavolfiore e Pollo) Recipe

Ingredients                     

• 2 large onions, chopped

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 2 garlic cloves, crushed

• 450 g/1lb boneless chicken breasts, finely chopped

• Salt and freshly ground black pepper

• 150 ml/2/3 cup single (light) cream

• 1 cauliflower, divided into small florets

• 450 g/1lb rigatoni

• 75 g/3 oz/3/4 cup Parmesan cheese, grated

---

Method:

1. Fry (sauté) the onions in the butter until they are translucent. Stir in the crushed garlic and the chicken.

2. Season well with the salt and pepper. Cook for 20 minutes and stir in the cream.

3. In another saucepan cook the cauliflower in boiling, salted water for 10 minutes.

4. Place a large pan of hot water over a high heat and when boiling add the rigatoni and a pinch of salt. Boil for 6 minutes.

5. Drain the rigatoni, and place in a heated serving dish. Drain the cauliflower and add to the pasta with the chicken.

6. Sprinkle with the Parmesan and serve at once.